Italian Pignoli Cookies
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
YIELD: 2-1/2 dozen.
Cookies are the crown jewels of Italian confections. I can’t let a holiday go by without baking these traditional almond cookies rolled in mild pine nuts. —Maria Regakis, Saugus, Massachusetts
Ingredients
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1-1/4 cups (12 ounces) almond paste
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1/2 cup sugar
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4 large egg whites, room temperature, divided
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1 cup confectioners' sugar
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1-1/2 cups pine nuts
Directions
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1.
In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners' sugar; mix well.
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2.
Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly.
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3.
Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.
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